Bricolage

This cider is the central focus of the project. We forage from roughly 100 different unsprayed crab, heirloom, and seedling apple trees scattered around predominantly rocky soils at higher elevations. A cuvée of chance and discovery determined by the creative chaos of any given harvest. A continuous fermentation carried through the full harvest window from September to December: we crushed the apples to soak overnight on skins, and then pressed them into a mix of 350 Land 228 L neutral French oak and glass demijohns. The multiplecomponents were then blended to finish fermenting in the bottle. Bottles aged sur lattes for 15 months before being riddled and disgorged by hand. Patois Cider Patois is Patrick Collins and Danielle LeCompte. Our focus is balance: How do untended apple trees maintain their ecological equilibrium, and how can an orchard mirror this dynamic? How will several successions of microorganisms collectively transform the fruit? How do we align ourselves and our work wit